The Book Of Jewish Food by Claudia Roden
An Odyssey from Samarkand to New York
A rich culinary odyssey that traces Jewish food traditions across centuries and continents, blending hundreds of recipes with historical, cultural and personal anecdotes. It explores regional variations—from Europe and North Africa to the Middle East and the Americas—linking dishes to holidays, rituals, migration and changing ingredients while preserving lesser-known recipes and techniques. Combining research, oral history and evocative storytelling, the book shows how food shapes Jewish identity and communal memory.
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- Published
- 1996
- Nationality
- British
- Length
- Unknown
- Pages
- Unknown
- Original Language
- English
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